As regular readers know, I write a free, twice monthly wine column that’s distributed to newspapers across the country.

These columns are hosted by Grape Collective. If you don’t see my column in your local newspaper, please send an email to your paper’s editor and CC me (David – at – Terroirist.com).
In my latest column, I walk readers through the history of sabrage — and offer a how-to guide!

Beer pong. Flip cup. Quarters. For beer guzzlers, there’s no shortage of ways to make drinking fun. Even if college is solidly in the rearview mirror, most of us can bank on one friend — or several — attempting to shotgun a beer at some point every summer.

Wine is more sophisticated. Oenophiles scoff at cans and red Solo cups and pooh-pooh drinking games — or at least that’s what we pretend.

But for wine enthusiasts, there’s one party trick that’s almost as impressive as a keg stand. It’s flamboyant yet distinguished, ostentatious yet noble. Sabrage, the ceremonial art opening Champagne with a sword, is always a hit. And it’s worth learning before your next barbecue.